Blackberry Raisins

Preparation info

  • Difficulty


  • Yield

    6 to 10


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 6 to 10 ripe blackberries
  • 10 g / .35 oz pasteurized egg whites
  • 100 g / 3.53 oz sugar


  1. Dry the blackberries in a dehydrator or a very low oven (50°C / 122°F) until there is no moisture present, about 12 hours.
  2. Brush the blackberries lightly with the egg whites, then coat with the sugar.
  3. Let them dry at room temperature for at least 2 hours before using, or until the sugar has crusted onto the blackberry.
  4. Reserve in an airtight container at room temperature. If they are kept in a dry environment, they can last for up to 1 week.